Cheddar Turkey Casserole Oamc Recipes

CHEDDAR TURKEY CASSEROLE

Cheddar Turkey Casserole image

This recipe comes with lots of mass appeal, thanks to its cheesy sauce. Pasta, veggies and leftover turkey combine to create a filling meal. -Steve Foy, Kirkwood, Missouri

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

4 cups uncooked spiral pasta
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon prepared mustard
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 cups 2% milk
1-1/2 cups shredded cheddar cheese
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed
1/2 cup slivered almonds

Steps:

Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce. , Transfer to a greased 13x9-in. baking dish. Sprinkle with almonds. Bake, uncovered, 35-40 minutes or until heated through.,

Nutrition Facts : Calories 513 calories, Fat 23g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 703mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 5g fiber), Protein 31g protein.

CHEDDAR TURKEY BAKE OAMC

Cheddar Turkey Bake OAMC image

I haven't made this yet but it sounds great. It uses 2 cans cheddar cheese soup and rice, mmm. I think I might add shredded carrots or spinach to the rice mixture before cooking. I also think it would be great with chicken.

Provided by Margie99

Categories Long Grain Rice

Time 30m

Yield 2 casseroles, 8-12 serving(s)

Number Of Ingredients 11

Ingredients

2 cups chicken broth
2 cups water
4 teaspoons dried onion flakes
2 cups uncooked long grain rice
2 cups frozen peas, thawed
4 cups cooked turkey, cubed
2 (10 3/4 ounce) cans condensed cheddar cheese soup, undiluted
2 cups milk
1 teaspoon salt
2 cups butter flavored crackers, finely crushed (about 60)
6 tablespoons butter, melted

Steps:

In a large saucepan, bring the broth, water and onion to a boil. Reduce heat.
Add rice, cover and simmer for 15 minutes. Remove from the heat and fluff with a fork.
Divide the rice between 2 greased 9 inch square baking pans. Sprinkle each with peas and turkey.
In a bowl combine the soup, milk and salt until smooth. Pour over the turkey.
Combine the cracker crumbs with the butter and sprinkle over the top. Cover and freeze.
From frozen: thaw the casserole overnight in the refrigerator. Bake uncovered at 350 degrees for 45-50 minutes or until heated through.

Nutrition Facts : Calories 612.6, Fat 25.3, SaturatedFat 12.8, Cholesterol 102.2, Sodium 1366.3, Carbohydrate 61.2, Fiber 3, Sugar 3.1, Protein 33.4

CHEDDAR TURKEY BAKE

Cheddar Turkey Bake image

Carol Dilcher's recipe makes two creamy casseroles. Serve one for dinner and freeze the second for a night when you're racing against the clock. "If you prefer, you can use chicken for the turkey and corn instead of peas.-Carol Dilcher, Emmaus, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 2 casseroles (4-6 servings each).

Number Of Ingredients 11

Ingredients

2 cups water
2 cups chicken broth
4 teaspoons dried minced onion
2 cups uncooked long grain rice
4 cups cubed cooked turkey
2 cups frozen peas, thawed
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
2 cups milk
1 teaspoon salt
2 cups finely crushed butter-flavored crackers (about 60 crackers)
6 tablespoons butter, melted

Steps:

In a large saucepan, bring the water, broth and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes or until tender. Remove from the heat; fluff with a fork. , Divide rice between two greased 9-in. square baking pans. Sprinkle each with turkey and peas. In a large bowl, combine the soup, milk and salt; pour over turkey. Toss the cracker crumbs and butter; sprinkle over the top. , Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35 minutes or until golden brown. , To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350° for 45-50 minutes or until heated through.

Nutrition Facts : Calories 387 calories, Fat 15g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 810mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.

CHEDDAR TURKEY CASSEROLE

Cheddar Turkey Casserole image

Carol Dilcher's recipe makes two creamy casseroles. Serve one for dinner and freeze the second for a night when you're racing against the clock. 'If you prefer, you can use chicken for the turkey and corn instead of peas,' suggests the Emmaus, Pennsylvania reader.

Provided by Allrecipes Member

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

2 cups chicken broth
2 cups water
4 teaspoons dried minced onion
2 cups uncooked long grain rice
2 cups frozen peas, thawed
4 cups cubed cooked turkey
2 (10.75 ounce) cans condensed cheddar cheese soup, undiluted
2 cups milk
1 teaspoon salt
2 cups finely crushed butter-flavored crackers
6 tablespoons butter, melted

Steps:

In a large saucepan, bring the broth, water and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes. Remove from the heat; fluff with a fork.
Divide rice between two greased 9-in. square baking pans. Sprinkle each with peas and turkey. In a bowl, combine the soup, milk and salt until smooth; pour over turkey. Toss the cracker crumbs and butter; sprinkle over the top.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 degrees F for 35 minutes or until golden brown.
To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350 degrees F for 45-50 minutes or until heated through.

Nutrition Facts : Calories 598.6 calories, Carbohydrate 60.8 g, Cholesterol 99.7 mg, Fat 24.2 g, Fiber 3.1 g, Protein 32.3 g, SaturatedFat 12.2 g, Sodium 1413.6 mg, Sugar 7.1 g

CHEDDAR TURKEY CASSEROLE

Cheddar Turkey Casserole image

Carol Dilcher's recipe makes two creamy casseroles. Serve one for dinner and freeze the second for a night when you're racing against the clock. 'If you prefer, you can use chicken for the turkey and corn instead of peas,' suggests the Emmaus, Pennsylvania reader.

Provided by Allrecipes Member

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

2 cups chicken broth
2 cups water
4 teaspoons dried minced onion
2 cups uncooked long grain rice
2 cups frozen peas, thawed
4 cups cubed cooked turkey
2 (10.75 ounce) cans condensed cheddar cheese soup, undiluted
2 cups milk
1 teaspoon salt
2 cups finely crushed butter-flavored crackers
6 tablespoons butter, melted

Steps:

In a large saucepan, bring the broth, water and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes. Remove from the heat; fluff with a fork.
Divide rice between two greased 9-in. square baking pans. Sprinkle each with peas and turkey. In a bowl, combine the soup, milk and salt until smooth; pour over turkey. Toss the cracker crumbs and butter; sprinkle over the top.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 degrees F for 35 minutes or until golden brown.
To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350 degrees F for 45-50 minutes or until heated through.

Nutrition Facts : Calories 598.6 calories, Carbohydrate 60.8 g, Cholesterol 99.7 mg, Fat 24.2 g, Fiber 3.1 g, Protein 32.3 g, SaturatedFat 12.2 g, Sodium 1413.6 mg, Sugar 7.1 g

TURKEY DINNER CASSEROLE

Turkey Dinner Casserole image

Make and share this Turkey Dinner Casserole recipe from Food.com.

Provided by Derf2440

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups turkey gravy (thick is best)
1 1/2 cups mixed vegetables, cooked
2 cups prepared stuffing, cooked, we like sausage water chestnut best
2 cups cooked turkey, bite size pieces
2 -3 cups mashed potatoes, cooked (stiff mash is best)
1 1/2 cups sharp cheddar cheese, grated
1 teaspoon fresh coarse ground black pepper

Steps:

Preheat oven to 350F degrees.
Layer the first 4 ingredients in a large casserole; lightly mix.
Spread mashed potatoes evenly over the top; sprinkle the cheese evenly over and sprinkle the pepper over the cheese.
Bake on middle oven rack for approximately 45 minutes or until hot and bubbly.
Alternately place in 4 to 6 small single serving casseroles; either way these casseroles freeze well.

Nutrition Facts : Calories 646, Fat 29.4, SaturatedFat 12.8, Cholesterol 102.2, Sodium 1931.1, Carbohydrate 52.8, Fiber 6.9, Sugar 5.6, Protein 41

CHEDDAR TURKEY CASSEROLE OAMC

Cheddar Turkey Casserole OAMC image

Make and share this Cheddar Turkey Casserole OAMC recipe from Food.com.

Provided by bmcnichol

Categories One Dish Meal

Time 55m

Yield 2 casseroles, 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups chicken broth
2 cups water
4 teaspoons dried onion flakes
2 cups uncooked long grain rice
2 cups frozen corn, thawed
4 cups cubed cooked turkey
2 (10 3/4 ounce) cans condensed cheddar cheese soup, undiluted
2 cups milk
1 teaspoon salt
2 cups finely crushed butter flavored crackers (about 60 crackers)
6 tablespoons butter, melted

Steps:

In a saucepan, bring the broth, water and onion to a boil.
Reduce heat and add rice.
Cover and simmer for 15 minutes.
Remove from heat and fluff with a fork.
Divide rice between two greased 9-in. square baking pans.
Sprinkle each with corn and turkey.
In a bowl, combine the soup, milk and salt until smooth and pour over turkey.
Toss the cracker crumbs and butter and sprinkle over the top.
Cover and freeze one casserole for up to 3 months.
Bake the second casserole, uncovered, at 350° for 35 minutes or until golden brown.
To use frozen casserole: Thaw in the refrigerator for 24 hours.
Bake, uncovered, at 350° for 45-50 minutes or until heated through.

Nutrition Facts : Calories 620.9, Fat 25.4, SaturatedFat 12.8, Cholesterol 102.2, Sodium 1327.2, Carbohydrate 64.8, Fiber 2.5, Sugar 1.2, Protein 32.8

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